Mar 20, 2013

Salmon fillets seasoned with a garlic, Dijon herb sauce and served with a squeeze of fresh lemon... delicious!!

Happy Wednesday! I'm busy as a bee, working on my cookbook so I wanted to share a recipe from the archives. Salmon is one of my favorite fish dishes to make, and this is a fabulous way to prepare it!

Salmon is a fatty fish, rich in heart-healthy omega-3 fatty acids, protein, and vitamin A. When buying salmon, I prefer to go to my local fish store rather than the supermarket and try to look for wild Alaskan salmon, a sustainable fish that lives in pristine waters and consumes a diverse, healthy diet. It's available frozen year round.

I used a cast iron grill pan to make this but an outdoor grill works just the same, be sure the grates are clean and oiled to prevent sticking. If you don't own a grill, this can also be made in the broiler of your oven adding the mustard sauce during the last minute of cooking.

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

107 comments
:

Wow Gina, this looks delicious! We're supposed to have great weather here this weekend so maybe I can even make it on my BBQ. I'm always scared that the fish is going to slide through the grill but I'll have to be extra careful. Gorgeous photos!

Gina, my GF grill does a great job of grilling salmon! Thanks for the 'paste' idea... will try that on my salmon this weekend. A suggestion: if you ever find salmon from Chile, you'll note that it's as good as Alaskan salmon. I live in the tropics, and our salmon comes from the icy waters of southern Chile. Delicioso!!

Oh you can buy it from McKormick's, it's a combination of savory, fennel, basil, thyme, and lavender flowers and sometimes other herbs. Or you can substitute your favorite herbs! Oregano would be nice.

I made this on Friday night and cut the recipe in half because there are two of us. I didn't think there was enough of the sauce for the two pieces of fish, if I make it again I'll make the whole amount of sauce. Also, I felt the garlic was too strong and didn't get cooked enough; even though we both love garlic. Maybe I'll use garlic powder next time. Otherwise it tasted good and smelled even better.

I made this tonight and it was SO good! I invented my own herb mixture because I didn't have any herbs de provence.. I used equal amounts of basil, oregano, sage, thyme, and marjoram. I cooked it on a cast iron stove-top grill and then finished it in the oven because it hadn't cooked through. Thanks so much for an awesome recipe!! :)

Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/04/week-14-seafood-frenzy-friday.html

Good morning! I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/05/week-19-seafood-frenzy-fridaythe.html

I tried this a few weeks ago for the first time, and it was SO simple and SO delicious!!!! My salmon was moist and full of flavor. And love the way the sear part tastes on the side. Very good if you guys are fans of lemon and mustard :)

So I headed to Earth Fare with all intentions of getting only to find that Dover Sole was on sale. I'm hoping this recipe is versatile enough that it tastes just as well on other fish. I'm sure it will be. Asparagus was on sale too!!!

I think this salmon looks wonderful. I am thinking about buying a cast iron grill pan similar to the one you are showing. Would you be able to tell me what brand it is? I can't wait to try cooking salmon on it. Thanks so much!

Hello! I stumbled upon your blog as I was exploring some of the blogs my own blog's readers follow, and I just loved this post. I'm always looking for a nice salmon recipe, and I think my readers would really love it, too! I'd like to invite you to participate in my blog's link-up party to celebrate the end of National Nutrition Month - feel free to check it out and share one of the delicious, healthy recipes you've been enjoying this past month! http://bit.ly/YCpeHq

Remarkable recipes you posted in here. They were very practical and well-thought of; although I would say you could improve in your manner of writing. Anyway, I'm going to subscribe to this site on a regular basis, so keep us up to date. All the very best!

Summer time is coming up and I wanted to grill. Today I saw some gorgeous steel head trout at the store and I thought: "Oh, tonight is a night for garlic herb fish!!" I love this simple recipe! You should re-post this again!

Not having a grill, I'm going to try baking it instead; using plain salmon fillets, lightly rub the fish with olive oil and lemon before adding the past - or else lemon zest to the herby topping instead - and it should be great. Definitely a recipe to try, thanks.

This was delicious! A healthier alternative - yet, even more flavorful! - to a similar recipe that I have been using for salmon. I baked mine at 420 for about 18 minutes, then put the sauce on top, and baked for another minute or so. Even with the sauce on only one side of the fish, there was PLENTY of flavor!